Korean Fried Chicken Wings

By stancec44

Ingredients

• Canola oil, for frying
• 5 cloves garlic
• 1 (1 1⁄2-inch) piece ginger, peeled
• 3 tbsp. soy sauce
• 3 tbsp. gojujang (Korean chile paste)
• 1 1⁄2 tbsp. rice vinegar
• 1 tbsp. Asian sesame oil
• 1 tbsp. honey
• 2⁄3 cup flour
• 1 tbsp. cornstarch
• 16 chicken wings (about 1 3⁄4 lbs.)

Details

Servings 16
Preparation time 30mins
Cooking time 60mins
Adapted from saveur.com

Preparation

Step 1

Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.

Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.